 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Spicy Nigerian rice dish. Actual cooking time depends on the type of rice being used. I am a huge fan of basmati rice but other types will do. Instead of chicken stock, vegetable stock can be used. As an added element, you can add steamed vegetables 5 minutes before the rice is fully cooked. Ingredients:
1 white onion, chopped |
1 chili pepper, finely chopped |
1 (14 ounce) can coconut milk |
2 tablespoons sunflower oil |
1 cup chicken stock |
salt |
1/2 teaspoon turmeric |
1/2 teaspoon thyme |
2 cups basmati rice |
Directions:
1. Add sunflower oil to a large pot on a medium heat.
2. Add the onions and the chilli pepper and cook until the onions soften.
3. Add the basmati rice to the pot and coat in the oil.
4. Add the stock, coconut milk, salt, turmeric and thyme to the pot and bring to the boil.
5. Once the liquid begins to boil, lower the heat, cover and simmer for 15-20 minutes.
|
|